Pancakes for breakfast are great, but when combined with pork… It’s more than breakfast. It can either pass as a monster breakfast or a solid lunch. Dinner? Why not, add a salad on the side, a simple barbecue sauce and you’re good to go!
This combination is a great way to break your usual bacon and pancake routine, but also to use up any leftover pork sitting in the fridge, you can also choose to cook the meat from scratch, just because you feel like it!
How to Make Pulled Pork to Combine with Pancakes
Since pancakes are not so strong-tasting, feel free to go wild when seasoning your meat.
- 2 lbs. boneless pork shoulder
- 2 tbsp. Teryaki sauce
- 2 tbsp. olive oil
- 4 garlic cloves
- 1 tbsp. fennel seeds
- 1 chili pepper
- pinch of ginger
How to prepare it:
Remove the string around the meat. Place the meat on a cutting board and cut it with a sharp knife to open up like a book.
Combine all the other ingredients in a small bowl or blend them into a paste using a blender or a food processor. Rub the meat with this mixture, then tie it again with a clean butcher’s string.
Place the meat and water into a slow cooker and cook at a low temperature for about five hours.
Remove the cooked meat using a slotted spoon and place on a cutting board. Remove the outer fatty layer, then pull the meat apart using two forks until it is completely shredded.
How to Make Pancakes
Rich pork makes a fantastic pair with fluffy buttermilk pancakes. If you are a fan of sweet-and-savory combos, let the sugar in the pancake batter alone. In addition, you can prepare a sweet syrup to cover your stack with (read below for an idea). In case you like your dishes sans surprising twists, omit the sugar and use semi-skimmed milk to make neutral-tasting pancakes. Or if you are into more “wild” recipes (since you are reading this one 😉 ), try these blood pancakes!
To make sweet pancakes, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 egg
Mix together the dry ingredients in a large bowl, and the wet ingredients in a smaller bowl. Combine them and stir until just combined.
Heat up a skillet or a frying pan over medium-low heat. Grease with some oil or butter, then drop two tablespoons of batter per pancake. Cook until bubbles show up on top, then flip and cook until golden brown. (Keep the pancakes and pork in a warm oven separately until you’re ready to serve).
Serving Pulled Pork Pancakes
One option is to include your prepared meat into the pancake batter like so:
- Before cooking, stirred into the batter;
- Covering it with batter while it is cooking to make one big, Okonomiyaki-style pancake;
- Placing it over the batter while cooking, immediately after pouring the batter onto the frying pan or skillet.
Another option is to serve it as a side dish or as a topping. In this case, the above-mentioned sweet sauce will prove ideal. Make it by heating together 1/2 cup water, 1/4 cup sugar, 1/2 cup brown sugar, and 1/4 cup bourbon until it thickens. If you are not in the mood to prepare this sauce, pure maple syrup will do the trick. Again, if you are not a fan of sweet-savory blends, go for BBQ sauce, hoisin sauce, ketchup, mustard, mayo, or sour cream.